Antioxidant activity and total phenolics of edible mushroom extracts

Food Chemistry

Volumn 81, Issue 2, 2003, Pages 249-255

  Cheung, L M ^a   Cheung, Peter C K ^a   Ooi, Vincent E C ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Antioxidant activity; Mushrooms; Radical scavenging; Total phenolics

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BETA CAROTENE; LINOLEIC ACID; METHANOL; PEROXY RADICAL; PHENOL DERIVATIVE; PLANT EXTRACT; WATER;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; EDIBLE MUSHROOM; ERYTHROCYTE; HEMOLYSIS; HUMAN; LENTINUS EDODES; NONHUMAN; RAT; VOLVARIELLA VOLVACEA;

BASIDIOMYCOTA; LENTINULA EDODES; LENTINUS; VOLVARIELLA VOLVACEA;

EID: 0037403151     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00419-3     Document Type: Article

References (25)

1. Ames B.N., Shigenaga M.K., Hagen T.M. Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America. 90:1993;7915-7922.
2. Aruoma O.I., Spencer J.P.E., Rossi R., Aeschbach R., Khan A., Mahmood N., Munoz A., Murcia A., Butler J., Halliwell B. An evaluation of the antioxidant and antiviral action of extracts of rosemary and provencal herbs. Food and Chemical Toxicology. 34:1996;449-456.
3. Botterweck A.A.M., Verhagen H., Goldbohm R.A., Kleinjans J., Brandt P.A.v.d. Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands cohort study. Food and Chemical Toxicology. 38:2000;599-605.
4. Breene W.M. Nutritional and medicinal value of specialty mushrooms. Journal of Food Protection. 53:1990;883-894.
5. Choi S.W., Sapers G.M. Effects of washing on polyphenols and polyphenol oxidase in commercial mushrooms (Agricus bisporus). Journal of Agricultural and Food Chemistry. 42:1994;2286-2290.
6. Chu Y.H., Chang C.L., Hsu H.F. Flavonoid content of several vegetables and their antioxidant activity. Journal of the Science of Food and Agriculture. 80:2000;561-566.
7. Decker E.A. Phenolics. prooxidants or antioxidants? Nutrition Reviews. 55:1997;396-407.
8. Fraga C.G., Shigenaga M.K., Park J.-W., Degan P., Ames B.N. Oxidative damage to DNA during aging. 8-hydroxy-2′-deoxyguanosine in rat organ DNA and urine Proceedings of the National Academy of Sciences of the United States of America. 87:1990;4533-4537.
9. Gu L., Weng X. Antioxidant activity and components of Salvia plebeia R. Br. - a Chinese herb. Food Chemistry. 73:2001;299-305.
10. Halliwell B., Gutteridge J.M.C. Free radicals in biology and medicine. 3rd ed. 1999;Oxford University Press, Oxford.
11. Harman D. The aging process. Proceedings of the National Academy of Sciences of the United States of America. 78:1981;7124-7128.
12. Ishikawa Y., Morimoto K., Hamasaki T. Flavoglaucin, a metabolite of Eurotium chevalieri, its antioxidation and synergism with tocopherol. Journal of American Oil Chemists' Society. 61:1984;1864-1868.
13. Lim K.T., Hu C., Kitts D.D. Antioxidant activity of a Rhus verniciflua stokes ethanol extract. Food and Chemical Toxicology. 39:2001;229-237.
14. Löliger, J. (1991). The use of antioxidants in foods. In Free radicals and food additives (pp. 121-150). London: Taylor and Francis.
15. Madsen H.L., Nielsen B.R., Bertelsenm G., Skibsted L.H. Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption. Food Chemistry. 57:1996;332-337.
16. Miki M., Tamia H., Mino M., Yamamoto Y., Niki E. Free-radical chain oxidation of rat red blood cells by molecular oxygen and its inhibition by α-tocopherol. Archives of Biochemistry and Biophysics. 258:1987;373-380.
17. Moure A., Franco D., Sineiro J., Domínguez H., Núñez M.J., Lema J.M. Evaluation of extracts from Gevuina avellana hulls as antioxidants. Journal of Agricultural and Food Chemistry. 48:2000;3890-3897.
18. Ng T.B., Liu F., Wang Z.T. Antioxidative activity of natural products from plants. Life Sciences. 66:2000;709-723.
19. Sies H. Biochemistry of oxidative stress. Angewandte Chemie International Edition in English. 25:1986;1058-1071.
20. Singleton V.L., Rossi J.A. jr. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture. 16:1965;144-158.
21. Teissedre P.L., Frankel E.N., Waterhouse A.L., Peleg H., German J.B. Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. Journal of the Science of Food and Agriculture. 70:1996;55-61.
22. Velioglu Y.S., Mazza G., Gao L., Oomah B.D. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry. 46:1998;4113-4117.
23. Wagner J.R., Hu C.-C., Ames B.N. Endogenous oxidative damage of deoxycytidine in DNA. Proceedings of the National Academy of Sciences of the United States of America. 89:1992;3380-3384.
24. Weisburger J.H. Mechanisms of action of antioxidants as exemplified in vegetables, tomatoes, and tea. Food and Chemical Toxicology. 37:1999;943-948.
25. Williams, G. M., & Iatropoulos, M. J. (1997). Antiocarcinogenic effects of synthetic phenolic antioxidants. In Oxidants, antioxidants, and free radicals (pp. 341-350). USA: Taylor and Francis.